Cookies are always a good thing in my book. And while it is easy to find pretty decent gluten-free cookies these days at Whole Foods or even the regular grocery stores, it is usually always tastier to make them from scratch. This recipe is super easy and naturally gluten-free, so there is no worry about what flour to substitute, because there is no flour!
I usually buy creamy peanut butter, but the chunky peanut butter used in this recipe gives these cookies a great texture. The recipe has very simple ingredients, so feel free to play around with substitutions to make them slightly different every time.
The few times I have made these, they seem to be a hot item with children and adults. They make a great snack, afternoon treat, nighttime dessert, or even late night nosh.
Recipe
1 cup chunky peanut butter
1 cup packed light brown sugar
1 egg, slightly beaten
1/2 teaspoon vanilla
1 teaspoon baking soda
3/4 cup chocolate chips
*optional….add 1/4 cup gluten-free rolled oats (I use Bob’s Red Mill), 1/4 cup of shredded coconut, or 1/4 cup dried cranberries
Preheat the oven to 325′
Combine all ingredients in a mixing bowl and chill in the refrigerator for at least 15 minutes (I will sometimes do it hours in advance so the dough is ready to go when I am ready to bake)
Shape tablespoon size balls and place on an ungreased cookie sheet, leaving 1-2 inches between each cookie.
Bake for 8-10 minutes. They can burn easily, so if you see them start to brown, they are done.
Let cool slightly on the cookie sheet for 2 minutes and then place on a cooling rack until you are ready to serve.
Makes 2 dozen.
These cookies will disappear fast!
Oh, man, those look good! We’ve got a few bags of Scharffen Berger baking chips left, and these look like a really great way to use ’em up!